Biotechnology in Flavor Production
- 2nd Ed.
- UK: Wiley Blackwell, 2016.
- xvi, 314p.
Throughout history, human beings have sought ways to enhance the flavor of the foods they eat. In the 21st century, biotechnology plays an important role in the flavor improvement of many types of foods. This book covers many of the biotechnological approaches currently being applied to flavor enhancement.
978-1-118-35406-3
The flavor of citrus fruit Aroma as a factor in the breeding process of fresh herbs-the case of basil Novel yeast strains as tools for adjusting the flavor of fermented beverages to market specifications Biotechnology of flavor formation in fermented dairy products Biotechnological production of vanillin Plant cell culture as a source of valuable chemicals Increasing the methional content in potato through biotechnology Flavor development Tomato aroma: biochemistry and biotechnology Breeding and biotechnology for flavor development in apple Biosynthesis and perception of melon aroma